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DKM
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« on: July 22, 2003, 11:03:28 PM » |
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With all the talk about Malnati's crust, I was wondering what are the differences between it and Pizzeria Uno's?
Uno's was the first Deep Dish Pizza I ever had, but it has been years!
DKM
(Who may try the Pizzeria Uno's in Downtown Forth Worth next time he goes there)
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Steve
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« Reply #1 on: July 23, 2003, 07:52:59 AM » |
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No!! Don't do it!! Any Pizzeria Uno outside of downtown Chicago is a chain restaurant. The chain does not use the same recipe as the two original restaurants in Chicago (Pizzeria Uno and Pizzeria Due). If you eat at one of the Pizzeria Uno chain outlets, you might as well try Pizza Hut too.  |
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DKM
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« Reply #2 on: July 23, 2003, 10:55:14 AM » |
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I hear they have good steaks though...
DKM
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« Last Edit: July 23, 2003, 11:40:48 AM by DKM »
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Steve
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« Reply #3 on: July 23, 2003, 11:21:33 AM » |
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I here they have good stakes though... Steak!?!?!?   |
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DKM
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« Reply #4 on: July 23, 2003, 11:41:37 AM » |
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Misspelled everything didn't I. oh well never type and answer the phone. |
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Steve
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« Reply #5 on: July 23, 2003, 01:22:46 PM » |
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I hear they have good steaks though... No, I wasn't criticizing your spelling... I was just in shock that a pizza parlor would sell steak! |
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DKM
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« Reply #6 on: July 23, 2003, 05:37:24 PM » |
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I was criticizing my spelling. It's a Pizzeria Uno Chicago Grill http://www.pizzeriauno.comDon't know if it is Franchised or company owned, but a friend ate there last week and said the steak was really good. DKM Who can't understand why he didn't get a pizza
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« Last Edit: July 23, 2003, 05:38:27 PM by DKM »
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Randy
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« Reply #7 on: July 23, 2003, 08:37:48 PM » |
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I at least got the look right for the Uno's. I made this one tonight with the 6 in 1 tomatoes. But I think not for the Malnati's. The next version will get an increase in cornmeal.
By the way I use white corn meal. What do y’all use?
1 ½ Teaspoons SAF yeast
2 Teaspoons sugar
1 C. warm water
1 Tablespoon Plus 1 Teaspoon shortening
1 Tablespoon Olive Oil Plus 1 Teaspoon
3 Tablespoons cornmeal
3 C. flour(Try 13.5 oz.)
1 Teaspoon salt
It will make two, 8” pizzas. Use olive oil in the pan. 475 for 20 minutes.
Randy
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DKM
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« Reply #8 on: July 23, 2003, 10:27:55 PM » |
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By the way I use white corn meal. What do y’all use?
Whatever is in the cabinet. Normally yellow. Gives a nice color. |
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« Last Edit: July 23, 2003, 10:28:55 PM by DKM »
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Steve
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« Reply #9 on: July 24, 2003, 07:59:13 AM » |
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Randy, your crust looks great! What type of pizza pan do you use? I see that you got your 6-in-1 tomatoes! I spoon mine right out of the can onto the pizza (I use 6-in-1 exclusively for Chicago deep dish)... then I'll sprinkle on some fresh minced garlic, fresh chopped basil, and perhaps a small amount of dried oregano. Then I'll top that with freshly grated Parmesean cheese and drizzle with olive oil. Yum!! |
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Randy
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« Reply #10 on: July 24, 2003, 09:23:05 AM » |
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We have several different sizes of round cake pans. I went shopping for a deep dish but found them identical to our cake pans. I did notice that some of the pizza places use a slanted side deep disk, but the straight sided cake pans seem to be a perfect match.
I use a thick perforated pan for thin crust and pizza screens for the New York.
What about you?
Randy
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buzz
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« Reply #11 on: July 25, 2003, 12:25:32 PM » |
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Lou Malnati worked for Ike Sewell, who invented Chicago deep dish pizza. Both recipes are identical (as far as I can tell), and are based on vegetable shortening, not olive oil. Coniie's in Chicago, which IMHO is far better than the above two, does have an olive oil-based crust.
Malnati's and Uno's do not use 6-in1's--they break up canned whole tomatoes over the toppings and cheese. And they don't use cornmeal (at least none is detectable)--instead they use a food coloring called "egg shade" to give a more golden color.
Chicago Metallic makes great deep dish pizza pans.
I can't believe the deep dish cooking times posted here (20 minutes, e.g.)--I cook mine at 450 for at least 45 minutes, and it comes out exactly like the restaurant.
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DKM
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« Reply #12 on: July 25, 2003, 03:18:37 PM » |
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Lou Malnati worked for Ike Sewell, who invented Chicago deep dish pizza. Both recipes are identical (as far as I can tell), and are based on vegetable shortening, not olive oil. Coniie's in Chicago, which IMHO is far better than the above two, does have an olive oil-based crust. Thanks! I can't believe the deep dish cooking times posted here (20 minutes, e.g.)--I cook mine at 450 for at least 45 minutes, and it comes out exactly like the restaurant.
Depends on the type of oven for me. When I was a friends his gas oven took 35 minutes. At home my electric oven takes 20 - 25. DKM |
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« Last Edit: July 25, 2003, 03:18:53 PM by DKM »
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